A couple of our favorite chili recipes that are a cut above the norm

Super bowls

Super Bowl parties and chili go together like Peyton Manning and endorsement deals, but sometimes you want more than the usual bowl of red. Here, two of our food writers share their above-average chili recipes.

Korean Kim-Chili

(Makes 12 one-cup servings)

An "alternative" chili with bright, bold Korean flavors. For a vegetarian version, substitute vegetable stock for beef stock, omit the pork and add tofu before serving.

2 tablespoons dark sesame oil

2 pounds pork shoulder, in 1/2-inch cubes

1/2 pound pork belly or thick-cut bacon, diced

1 large white onion, diced

2 cloves garlic, minced

2 Korean chilies, with seeds, minced

1 bottle Hite, Kirin or other Asian-style beer

2 cups kimchi, finely chopped<

1/4 cup gochujang (Korean chili paste)

1/4 cup gochugaru (Korean chili powder)

2 cups beef stock

Heat a large pot or Dutch oven over medium high and add the sesame oil. Once hot, brown the pork shoulder on all sides, working in batches. Remove pork shoulder to a bowl and set aside.

Add pork belly or bacon to the pot and brown. Once browned, add onion, garlic and Korean chilies and cook until onions are translucent, about three or four minutes.

Add pork shoulder back to the pot, stirring to combine with the pork belly, onion, garlic and chilies. Pour in the beer and bring to a boil, cooking until the liquid in the pot is reduced by two-thirds.

Add kimchi, gochugang and gochugaru, and stir well to combine. Cook an additional three or four minutes. Add beef stock, cover, reduce heat to barely a simmer and cook two hours.
GUJURAT GOAT CHILI WITH CUCUMBER RAITA

Gujurat Goat Chili with Cucumber Raita

(Makes 4 servings)

Cool down the spicy burn with the accompanying yogurt-based raita. Ground goat can be found at Orlando Meats or at a halal butcher; jaggery, a solid chunk of unrefined sugar, can be found at any South Asian grocery.

Cucumber Raita

1 cup plain yogurt

1/3 cup cucumber, peeled, seeded and diced

1 tablespoon cilantro, chopped

2 teaspoons scallions, chopped

1/2 teaspoon ground cumin

salt and pepper to taste

In a medium-sized bowl, mix all ingredients and season with salt and pepper. Cover and chill until ready to serve.

Gujurat Goat Chili

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

1 medium-sized onion, chopped

1 pound ground goat

1 teaspoon garlic paste

1 teaspoon ginger paste

2 tablespoons Penzeys Spices medium-hot chili powder

2 tablespoons Penzeys Spices Maharajah-style curry powder

2 green chilies, chopped

1 box (26 ounces) Pomi finely chopped tomatoes

1/2 can (7 ounces) coconut milk

1 can (15 ounces) kidney beans, drained and rinsed

1/2 can (7 ounces) chickpeas, drained and rinsed

1 tablespoon powdered jaggery

1 tablespoon salt, plus more to taste

cilantro, chopped, to garnish

Add oil to a deep pot and toast cumin seeds over medium heat. When the seeds stop popping, add the chopped onion and fry until translucent. Add the ground goat, garlic paste, ginger paste and a pinch of salt, and brown the meat, using a wooden spoon to stir, for a couple of minutes. Add the chili powder, curry powder and green chilies and continue browning until the meat is cooked through.

Increase the heat, then add the diced tomatoes, coconut milk, kidney beans and chickpeas and bring to a boil. Stir well, reduce heat, and let simmer uncovered for 30 minutes, stirring occasionally. Add jaggery and stir. Season with salt to taste. Garnish with chopped cilantro and a dollop of raita.